1fl 0 ? TAiAG.: ELsr. [coPYalJe±T.1 'T?rie ?eolumn was fighlting its way slow]l~ beween thc trills, which were he:lild in :force by crhe Iohnands." There came a t-?ie 'hlen the inglish s~oldiers were ,lriven lbackl-I 'h?sten to explain- tenmporalt'y snly. But that te mporacry setback was jtnuie enonug"hi for Private P6oglase, of the I)?C.L,. T Ie h'liad been knocked on the head ,early in'the 'jo), ani he was ,dragged -- out 'byhe theels. Also by :lhisdld o eiemy the MliAimand :'alder, Dost Ma0hommeid. When the tidel tuinrtnied and thle Impial -roops onde inorie cleared the way in front of ~ them, Po6lgase was gone; lis chums, in ,the inter?vas of -ucsing- their ihands to ~kecjp their heads, had a c'esultory Toik for .lim, but no Polglase could abe found. And as .the bodies .of half a company :might have been hidden in the mi11abs and .rawines; wvhi'ch the coluumn had no time to. seatrch, except . wvith maichine ,guns, Polglase was dul]y mourned, as far as active service caonditions ...

CLYDiSDALES AND SHIRES, ORIGIN .OF BREEDS. rorbni 3a Piper by Mr. Thomas Patterson, Read "before>- the Royal Agiricultural Society, Mel bourne.) e ,.'heb1t 'authlritios I have .been able to consilt agree that the Clydesdales origina ted in the valley, of the Cl;de, the County of Lanarlkshire.being in olden.times spoken of as Clydesdale. They are sprung from iFlemisih .staillion imported to the district by the sixth.Duke of H-amilton 1742-1756 for the use of his tenantry, and also-from a Flemish stallion owned, by one John iPaterson :about: 1715, these horses being crossed with -the &amp;lt;mares of "the district, rvwhile obthers ado.pted. similar lines of breed ing. The. Clydesdale Society. was founded in 1877, and the' first .stud book brought out in 1878. About thi?s time Messrs. Drew and Riddell were the greatestScotch breed ea s, and M[r, Riddell iwent .to England and purchased Shfiirci and took them up to Scotland and mated them with Clydesdales, using Shires on Clydesda...

? .... a p l-w V 1~ ~I~S~I C MOLLY'S HUSBAND, _.------I BY RICHARD MARSH. A uthor of "The Rogue's Progress," "The Beetle," &amp;c. . : COPYRIGHT.I CHAPTER IX.-ON THE BOAT. ")Dear Miis Jane, it's not the slightest use discussing the matter further; my mind is made up. There's nothing else for me to do, so I must do the only thing I can, and that is-accept lMrs. Norris's offer, and do as she suggests-go to Leicester and commnence my duties next MIonday." "But, my dear Mfolly," observed Miss Jane Whiting timidly, "'the post is such a poor one, the duties required almost sug gest.a menial, the salary is so small. What is fiffeen pounds a year for a nursery governess? Even I used to have more than that." "But your qualifications were. miles in front or min'e." Miss. Jane Whiting shook her head. h ' not so sure of that-beyond the rudiments I never professed tf know any tmn Y " ur music, Jane, was distinctly good S-quite exceptional. I distinctly remember that in mentioning your qualif...

.PROFITABLE -PIC FEEDINC. ... BY .A .PRACTICAL BI~EIEDER. . ·How to feed pigs so. as to get the greatt est profit froma.the 'feed consumed, is thus explained in a'- letter to "The Leader" by a practical man whose operations are suecessful. He 'says butter milk, skim milk and root crops are .not. of much value as pig feed when .used by themselves, but are very valuable, when used wvitn grain, meal or any other solidr foods .. It takes 120 lb. of factory butter mill. per day to keep. a pig.. 100 Ab." tweigfht .3r thriving condition, which means tihat :12 gallons of' butter milk:is equal to about 4 lb. .of pollard. But as. the 100 lb. pig only. required from.3 lb. to 4 lb. of aulid food, and 9 lb. to 12 lb. of 'water or mois ture per day, it' canhot consume the 12(h b. of buitter milk per day, or if it could it would be too much for the kidneys or other internal organs to deal with, and the" 140 lb. of useless 'water would have to-be kept up ·to the animal heat at tjhe expense of the 4...

SPECIAL, RECIPES. Norwegian Galantine.--Mince.iu) fioely I lb. of Ican beef and -} lb. of bacon. Put these into a basin and mix with 1 lb. of sausage meat, G oz. of breadcrumbs, one small nuimute, pepper and salt. Beat up two eggs, and mix the .whole well together. Form into a shoit roll and tiub itin a ivell-foilred pudding cloth, and boil 2, hours. When done, prass slightly Until cold. Rembve cloth and brush over with liquefied meat claze. Special Pressed Beef.--Proureu a piece of brisket ofhbeef. Trim it nicely, and well sub into it ealt and saltpetre for lhree days. Then pound toga thor in a mortar 3 oz. allspice, 1 oz. lotes, 1 oz. black pepper, and 1 lb. enlt,.. vith ½ lb. coarse bromwn .stgasr. Tie up the beef ,to shape and place it in a pan, thou rub -ith ?he ahore 'ingredients for eight days. Drain it from the pickle, pour over it the juices of two. lemons and a little bzandy.. Chop up some ,bef -suet and place- a layer of it at the .bottrost of a dish under the beef. and i...

SHEEP AS SOIL' IMPROVERS. A? notable point is the value of sheep in kcepirng the farm trim and in good or der, and in eating food wihich would other :ivie be wasted. .The value of .a flock hi these respects is incalculable, as may be best shown" by fol!owing them in their work throughout the year. Lambs in tended for sale ought to have the first chance on every successeive crop. They can not be coipelled to eiaqt up everythinig, but the stock ewes may always be relied upon to come in at the: finish and clear the grunid of stale' stuff which 'would oth?r wise go to .wate: . tThis food has no mar ketable value, and could not be-let as keep, even for ewes.. It is, moreover, sad ly in the vway, and many a farmer ivho has no sheep of '..hi~ own borrows aiejp from one .Wiro. has .t eat this stuff off. R! ,AZING AFTER WEANING. As soon as the lambs are weaned, the stock c~ves are available for this cIass of work. Towards the close of summer ob_ jectionablev weed seeds gain headway but for. ...

RAMS AT SE(RICE. 'Most 'lireedeis off freezeirs1 a Red Hill farmer, Souith Autdialia, says, have at some timne or other experieniced diffieulty in in ducing the ewes to take the rams, and also the rams to take to the ewes when mated. The cause is sometimnes found in the fact that both ailial-are too fat. A good plani in such instances.is to yard the ewes 'foi a few nights anid keep. the. rams from them during the'day; and.when they take to ech other they can then 'be left to rihhi in the, 1radiock . If, on. the othier 'hand, the- ewes are poor they should 'be flushed, that :is out in good feed for, Say, a fortnight prior to 'being mated..It is. a great point to hak'e the lambs in a.:ifock drop as evenly as pos-, sible, aild care reginires to be taken to en-. suire that result. ?ft the breeder does n'bt desire -the u hole of his drop to come at the same time hed.ehould. divide the flock un. To get the bfest results it is well not to exi5kc. toe niiioe from iii"the rams, and it is fdl...

LIVE STOCK, .O-OPERATION IN BACON GURINC.. PROGRESS AT THE BRAYBROOK FACTORY. [BY OUR AGRIOULTURAL REPORTER.] Curing operations are now in full swing at the large bacon factory erected by the WVestern anLd Murray Co-operation at Bray brook. Pigs are coming in freely, and there is a good demanl for the manufac atured article. The type of bacon turned out finds favor with local distributors, and the inarket for it is steadily widening. A special feature is being made of small goods, and such success has attended this biancoh of tile factory operations that it has already been found necessary to in c~ase the room devoted to the work. The articles manufactured in this department embrace a wide range, and include goods thlat have not previously been seen on the local market. In order to take advantage, of "the openings that prevail in Western ~Australia, the services of a special repre sentative familiar with the bacon trade of that State have been secured. A shipment of prime sides has ...

.ANSWERS TO CORRESPONDENCE.. Mabhel.--You .should be able to make a pound a week easily by. making and sclling raSa lhats in your o;v.n district. They ars ,plendid sun hats for men, if properly made. The other varieties of the. work would prolbably be-less remunera tivc to anyone living as far in the country as * you are. If -you wn'ite to the nmanager, the Cd operative Craft Workers, 8.Centreway, fhe will put you in thle way of learning tiat making by Scorre.spondence.' . For 'thip ben-fi' of other correspundents. Aunstra -lien Native lkindly send a xeeipe.-for Jerry - Cake:-- lb. butter, A lb. sugar, Q .Ib. flour, I lb. currants, 4 teaspoons soda, 5 eggs, a" dust of spice and cinnamon, a little peel if liked. Mode: Cream butter . nd sugar, ;iadd spice and cinnamon, then yolks of eggs, and whites which have been well beateu. Ilix soda with flour, add fruit. Put four layers Sof paler under the cake, and bake-for an nour and a- lialf. Back Blocks.-It seems as. if your piano was in a ...

IMPROVING THE DAIRY HERDS. Sir,-The improvement of the dairy cattle in Central Gippsland is an object that meets with general approval. It is admitted that, by bet reting the class of cattle and keeping out of herds all inferior animals, will greatly help but ter factory managers in the endeavor to have only the best quality cream supplied, so that they will be enabled to turn out first rate butter, and thus counteract the "mensce of margarine," which will cease to exist. The articles which have appeared from time to time in "The Leader" on the advantages of organised dairy herd testing have been read .with interest,. and have done a lot of good. Some of the herds in the Trafalgar district, as a result of culling, have greatly improved during the past few years; but there is still much room for improve ment. The Trafalgar Agridultural Society, of which' 'Mr. C. Stoner, manager of the Trafalgar Co-operative Butter and Cheese Factory, is presi dent, shows great activity in this matter...